Peel squash, cut in half lengthwise and scoop out seeds with a spoon.

Cut into 1-inch cubes. Place in a medium-large saucepan and cover with filtered water plus 2 inches. Bring to a boil, and then reduce heat to simmer for 6-9 minutes or until tender and easily pierced with a fork.

Drain liquid and let cool until comfortable to handle. Reserve the liquid for other uses such as making vegetable stock or watering house plants.

Place cooked squash in a food processor with olive oil, garlic, ginger, thyme, rosemary, a scant teaspoon of sea salt and some freshly ground black pepper. Blend until very smooth. Season further to taste with sea salt and pepper as needed.

Serve with crisps, crackers, whole-grain bread or crudite vegetables.

Store any leftovers in a sealed container in the fridge for up to 3-4 days.